A preliminary investigation of the contribution of different tenderness factors to beef loin, tri-tip and heel tenderness

Publication date: Available online 23 July 2020Source: Meat ScienceAuthor(s): C.K.Y. Chun, W. Wu, A.A. Welter, T.G. O'Quinn, G. Magnin-Bissel, D.L. Boyle, M.D. Chao

Source: Meat Science - July 24, 2020 Category: Food Science Source Type: research